Wrap the tofu block in a clean kitchen towel or paper towels and press with a heavy object (or tofu presser) for 20 minutes to release the liquid. Cut into about 32 evenly sized ½-inch cubes.

Heat the olive oil in a large pot or dutch oven over medium heat until shimmering. Add the tofu cubes, plus a few pinches of salt and black pepper and spread out into a single layer. Cook without moving until lightly browned, about 3 minutes, then flip each cube and cook for another 3 minutes. Remove from the pot and set aside.

In the same pot with the oil from the tofu (add an additional drizzle if needed), add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots and celery are soft, 7 to 9 minutes.

Stir in the garlic, ginger, 1 teaspoon salt, ½ teaspoon black pepper, chili powder, and red pepper flakes, if using, and cook until fragrant, about 2 minutes. Add the rice and toast in the vegetables and spices for another 2 minutes, stirring often.

Add the broth and coconut milk, increase the heat to medium-high, and bring to a boil. once boiling, reduce the heat to medium low and simmer until the rice is cooked, about 10 minutes. Mix in the kale and tofu and cook until the kale is fully wilted, about 2 minutes.

To serve, divide evenly among four bowls and top each with a sprinkle of green onion and drizzle of toasted sesame oil.